Add a Recipe
Chicken and Mushrooms in Sherry-Cream Sauce
A rich-tasting chicken dish that comes together really fast once the prep work is done.
Join In Now
Join the conversation!
salt and pepper, to taste
boneless skinless chicken breasts
, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
, halved lengthwise and sliced thin crosswise
, sliced thin
fresh lemon juice
fresh parsley leaves
Pat chicken dry and toss with flour and season to taste.
In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
Stir in chicken, cream and broth. Taste and adjust seasoning.
Bring to a boil and boil until thickened.
Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
Submit a Recipe Correction
YOU'LL ALSO LOVE
Balsamic Chicken and Mushrooms
Chicken and Mushrooms
Chicken & Mushrooms With Creamy Dijon Sauce
Mozzarella Chicken and Mushrooms
View All Recipes